Category: World Cuisine

We have traveled to many countries of the world, and hope to visit many more. In this book, we feature recipes from Finland, Turkey, Mexico, Czech Republic, Ireland, England, Spain, France, Portugal, German and many more. Can’t afford to travel? At least you can eat authentic food from other parts of the world and eat the dream.

VIDEO: Thai Crab Salad

Thai Crab Salad Rolls

Sake Poached Scallops with Ginger

Bananas Foster

Food and Wine built a cooking class kitchen aboard the MS Rotterdam. With a class of nine, we cooked Thai Crab Salad Rolls, Sake Poached Scallops with Ginger and Bananas Foster. The results were incredible. Here is a summary of the 90 minute class.

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

VIDEO: Ensaymada or Friendship Bread

Cinnamon Rolls and Ensaymada or Friendship Bread

Thanks to SPIRIT for providing the background music.  This video shows friendship bread (which I think is the recipe for Ensaymadas) and how to make cinnamon rolls from scratch. One IMPORTANT step that is missing from the videos is to sprinkle cinnamon and sugar on top after spreading butter and before rolling into a tube. The topping is not shown on the video, but the recipe is included.

This page has been repeated two times, for each of the above recipes.

This is a 10 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Thai Sweet Chili Sauce: VIDEO

Holland America Cooking Class

Dungeness Crab Cakes with Thai Sweet Chili Sauce

Marinated Cucumbers

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

  • 1/2 ounce fresh minced ginger
  • 1/4 ounce garlic minced
  • 1/2 ounce white wine vinegar
  • 2 ounce fresh lime juice
  • 12 ounce Sake
  • 4 ounce heavy cream
  • 12 ounce butter
  • 2 ounce Thai sweet chili sauce
  • salt and white pepper to taste
  • Add everything except the cream and reduce to a light syrup
  • add cream and simmer

Apple Strudel

BASIC STRUDEL OVERVIEW

  1. Use strudel pastry (keep moist).
  2. Brush w/ butter, lay down row of filling, fold ends, roll tightly, brush w/ butter @ end finish rolling.
  3. Brush outside w/ butter.
  4. Bake till golden brown.
  5. Cut ends off to sit flat, then cut into serving slices.

INGREDIENTS

  • 4 CU flour
  • 3 eggs – 3 yolks and 2 whites – third white reserved for end
  • scant salt
  • 2 TBL vegetable oil
  • 3 TBL orange juice
  • 1 tsp vanilla
  • 3 TBL raisins
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 CU Turbinado sugar
  • 3 TBL butter or margarine
  • 1 TBL Grandpa’s CinnaSugar®
  • water to moisten to THICK dough consistency
  • 5 apples (cored, but with skins)

STEP BY STEP

  1. Grate apples using large hole grater
  2. Toss apples with 2 TBL sugar and the cinnamon – SET ASIDE
  3. Mix all ingredients except apples
  4. Place dough on a slightly greased waxed paper
  5. Roll dough making it very thin – about 1/8 thickness
  6. Put waxed paper on placemat to give you better control
  7. Spread apples evenly over dough, leaving 1 inch border on longest edge
  8. Roll into long tight tube leaving bare edge on the outside
  9. Brush bare edge with remaining egg white
  10. Put roll on floured or greased bake pan – seam side down
  11. Butter top of roll
  12. Sprinkle 2 TBL Turbinado sugar mixed with cinnamon on top
  13. Bake @ 350 degrees (approx 45 minutes) until top begins to be a dark golden brown
  14. Slice ends off for a quick snack and reward.
  15. Cut remaining rope into about 2 inch slices
  16. Cut the two inch slices on the bias, and set on plate with pointy side of bias cut on top.
  17. Serve with hot cocoa

 

 

Fish and Chips

You will need peanut oil for frying

INGREDIENTS: CHIPS

  • 2 large russet potatoes
  • salt

INGREDIENTS: FISH

  • 4 fillets of white fish ( cod, haddock, halibut, Tilapia)

INGREDIENTS: BATTER and DREDGING

  • 3/4 tsp Salt
  • 1 tsp paprika
  • 3/4 C AP flour
  • 1 tsp baking powder
  • 1 tsp corn starch
  • 3/4 C ice water
  • 3 TBL beer
  • 1 egg, plus 1 yolk – whisk together in Bowl 1
  • 2 egg whites, plus 1 white – in Bowl 2
  • Peanut oil for deep frying

SIDES

  • Salt
  • Malt vinegar
  • Ketchup
  • Pickled onions
  • Cucumber slices – Slice extremely thin
  • Lemon wedges

STEP BY STEP

  1. Preheat oven to 300º
    FISH
  2. Cut fish into 2 – 3 inch pieces across the fillet
  3. Season fish generously with salt
    – set aside
    CHIPS
  4. Slice potatoes lengthwise into quarters
    Rotate and cut into quarters again, creating square logs
    NOTE: Some recipes have you par boil the potatoes in salted water for five minutes
  5. Put on paper towel to dry
    – set aside
    BATTER
  6. Make batter in a large mixing bowl
  7. Mix flour and salt
  8. Whisk in egg from Bowl one, water and beer
  9. Whisk until completely smooth
    – set aside for bubbles to subside
    BACK TO THE CHIPS
  10. In a large cast iron skillet, place potatoes in a single layer
  11. Cover with COLD oil by an extra inch
  12. Turn heat under skillet to high and let oil come to 250º
    – Be sure that you have an instant read thermometer
    – A splatter screen will help too, as it will spatter as the heat increases
  13. Continue cooking until oil comes up to 350º
    – Meanwhile prepare a baking sheet lined with newspaper, with a cooling rack on it.
  14. When heat reaches 350º turn heat to low, and continue cooking potatoes for another 2 minutes or until potatoes are golden
  15. Turn heat off and immediately remove potatoes to drain on the cooling racks
  16. Place in the oven at 300º to keep warm
    BACK TO THE BATTER
  17. In a large clean mixing bowl, whisk egg whites until foamy, but not stiff
  18. Whisk both mixing bowls together
    PREPARING YOUR FISH
  19. Spread flour on a large plate
  20. Dredge fish lightly with flour and put onto a rack for later use
  21. Reheat oil over high heat to 360-365º
  22. Using fork, dip piece of fish in batter until well coated
  23. Shake off excess batter
  24. Carefully put fish into oil, no more than four pieces at a time
  25. Fry until golden brown – About 3 minutes per side
  26. Transfer fish to a drying rack or newspaper to drain
  27. Fry other fish pieces in the same manner
  28. If you are fixing a fair amount of fish, every 4-6 pieces, put it into the oven to keep warm
  29. Serve at once with chips and sides

Güveç a traditional dish

Chicken güveç with mixed vegetables

This recipe is from my friend from Istanbul, Mevlüt.

INGREDIENTS

  • 1 chicken (tavuk)
  • medium onion (sogon)
  • 1/2 C grams of green beans.
  • 2 medium potatoes
  • 1 eggplant (aubergine)
  • 1 squash
  • 6 mushrooms
  • 2 green chilies
  • 1/2 C grated cheese
  • 3 medium tomatoes
  • Salt and pepper to taste.

STEP BY STEP

  1. Wash the chicken and cut into medium-sized pieces.
  2. Dice the onion and halve the mushrooms
  3. Peel the eggplant, potatoes and squash and cut into medium-sized pieces.
  4. Cut the chilies and beans into small pieces, and cut the tomatoes into thin, round slices.
  5. Grease the pan(s) you will use for baking.
  6. Place all the vegetables in the pot except for the tomatoes.
  7. Arrange the chicken evenly over the vegetables.
  8. Add about half a cup of water and salt and pepper to taste.
  9. Top with the tomato slices, then with cheese
  10. Cover tightly and bake for one hour at 350 degrees Fahrenheit, or 180 degrees Celsius.
  11. Serve hot and bubbling.

VARIATIONS

  • This can be made in one large dish, or several small ones for individual servings.
  • You can use any type of meat.  Lamb is also popular.

 

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